Very correct in that mushrooms are very nutritious and retain versatility in cooking. You really don't want to sweat mushrooms though, sauteing is done at a higher heat with oil that can withstand the heat. Nonsticks are also more trouble than they are worth, cast iron or stainless will last far longer and take a much larger beating.
Just use a dab of clarified butter or some (regular) olive oil on medium high until they begin to brown and soften. So savory!
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The Nutrition Magic of Mushrooms
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